Stick-to-Your-Ribs Chili

Occasionally, I make vegetarian chili, but if often seemed too watery. By adding a can of refried beans shortly before serving, I’m able to make the chili much thicker and heartier without compromising the flavor. —Mary Denise E. of Columbus

Featured Recipes

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan

I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was not only a success with my family, but a potlucks, too. It is also very versatile. You can use jarred sauce, double or triple the recipe and it freezes well. —Kimberley Pitman, Smyrna, Delaware Field Editor

Fat-free refried beans are the surprise ingredient in these soft, high-rising loaves with just a hint of heat. “Beans increase the protein content of the bread and are so good! We serve this instead of garlic bread with Mexican dishes.” Sandra Lee Herr - Stevens, Pennsylvania